Navy Bean Soup features navy beans, ham, vegetables and herbs in cozy, chunky and hearty soup. It is flavorful, healthy and filling, making a satisfying one-pot meal on a cold day.
Dry Navy Beans | Olive Oil Onion | Carrots Celery | Garlic Cloves Ham Hock | Ham Chicken Broth | Bay Leaves Diced Tomatoes | Salt Dried Thyme | Black Pepper Dried Rosemary
Place beans in a heavy bottomed pot and cover with water. Bring to a boil for 2 minutes. Cover, remove from heat, and let soak for 1 hour. After soaking, drain the beans and set aside.
In a large pot, saute onions, carrots, celery, and garlic in olive oil. Once the vegetables are aromatic, add ham, ham hock, and chicken broth. Toss in bay leaves, rosemary, and thyme. Bring to a boil.
Add the beans back diced tomatoes to the pot. Simmer, covered, for an hour. Soup is ready once the beans are soft and fully cooked. Add salt and pepper to taste.
Remove the ham hock and bay leaves. Serve and enjoy!